This Breakfast Potatoes Recipe is simple and packed with flavor. Perfectly crispy potato cubes tossed with onion and pepper in a blend of savory spices.
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Is there anything better than a pile of crispy roasted potatoes? Nope. And the best part? You can have them at any time of the day!
These breakfast potatoes are loaded with crispy roasted cubes of potato, diced onion and peppers, and loads of flavorful seasoning…and they take just 10 minutes to prep!
- Potatoes: I like to use red potatoes because their lower starch content allows them to get deliciously crispy. You can, however, use other varieties as well with great results.
- Veggies: we’re adding some color and flavor to our breakfast potatoes with some chopped onion, red bell pepper, and green bell pepper. You can add more or less, or swap with some of your other favorites if you prefer.
- Oil: I use canola oil but other kinds would work too. Just make sure it’s neutral in flavor and has a high smoking point so the potatoes get nice and crispy.
- Seasonings: seasoning salt, garlic powder, paprika, black pepper
How to Make Breakfast Potatoes
- Prep the potatoes: Cut the potatoes into 3/4″ cubes, then place them onto a baking sheet along with the sliced onions and peppers. Drizzle with oil and toss to combine.
- Season the veggies: In a bowl, mix together all of the seasonings. Sprinkle that over the potatoes and toss to coat.
- Roast: Preheat the oven to 425ºF, then bake the potaotes until crispy.
FAQs for Breakfast Potatoes
While health is relative, these potatoes are made with simple ingredients and loaded with nutrients from the potatoes, onions, and peppers. Nothing bad here!
Nope! There’s no need. These oven-“fried” potatoes come out nice and crispy without the extra step.
The short answer is yes.
The long answer is yes but they will take quite a bit longer. The dry heat of a frying pan is not as effective as the oven or a pot of water at cooking potatoes. It will, but it just takes longer and can be difficult if the pan is small and there is a thick layer of them.
Leftover Breakfast Potatoes will last in an airtight container in the fridge for 4-5 days. To reheat, spread the leftover potatoes out onto a baking sheet and roast at 400ºF in the oven to heat and re-crisp. You can also warm them with a drizzle of oil in a skillet.
Tips and Notes
- Leave the peel! While you can totally peel the potatoes if you prefer, I recommend leaving it on. The peel is part of what gives the potatoes a crispy texture.
- Wash and dry. Before cubing your potatoes, be sure to thoroughly wash and dry the outside. First of all, we want them to be clean, and second, any extra moisture will steam them rather than roast them. Don’t skip either step!
- Cut even cubes. Make sure the potato cubes are all right around 3/4″ pieces so they cook evenly.
- Preheat the oven. It should be nice and hot before you add in the potatoes so they start cooking right away.
- Lining the pan: I don’t line the pan with anything but feel free to use parchment paper or a silicone baking mat if you like. There’s no need though. There’s enough oil that the potatoes shouldn’t stick.
- Use convection mode. If your oven has convection mode, use it! This makes for crispier potatoes.
- Use another potato. I prefer red potatoes with the skin on, but Yukon gold would also be delicious.
- Swap out the veggies. You can either omit the onion and peppers or swap them out for shallots or another type of veggie.
- Spice it up. Kick the heat up a notch by adding a ¼ teaspoon of cayenne pepper to the spice blend.
You can also use them as a filling for breakfast tacos or breakfast burritos or serve them as a side dish with dinner instead! You really can’t go wrong!
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Breakfast Potatoes recipe
- 2 pounds red potatoes (washed and dried) about 1kg
- 1 medium onion (cut into ½ inch pieces)
- ½ red bell pepper (cut into ½ inch pieces)
- ½ green bell pepper (cut into ½ inch pieces)
- ¼ cup canola oil (or another oil with neutral flavor and high smoke point)
- 1 teaspoon seasoning salt (I use Lawry's)
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- Preheat oven to 425 degrees F.
- Cut potatoes into ¾" cubes (no need to peel them). Place on a rimmed baking sheet with onion and peppers.
- Drizzle with oil and toss to combine.
- Stir together seasoning salt, paprika, garlic powder and black pepper. Sprinkle over potatoes and toss to coat.
- Spread into an even layer and bake for 15 minutes.
- Stir and continue baking until crispy, about 15 minutes more.
- If desired, taste and adjust seasonings before serving.
- I like to use red potatoes with the skin on for this recipe, but Yukon gold will also work.
- You can omit the onions and peppers or swap them for shallots or other vegetables you prefer.
- Kick things up a notch with ¼ teaspoon cayenne pepper
- I don’t usually line my pan for this recipe but you can use parchment or a silicone baking mat if you desire. There is enough oil that the potatoes should not stick.
- If your oven has a convection mode, use it! This makes for crispier potatoes.
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